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I used some leftover forbidden rice and a good mayo, because I do not use eggs in certain recipes. I seasoned the rice with garlic (granulated), paprika and a dash of poultry seasoning. I also use ground flax seed instead of breadcrumbs for my all my ¿cakes¿ (salmon, tuna, etc), meatloaf and veggie burgers. I shredded a carrot, red onion and a piece of leftover zucchini (it was just begging to be part of this meal). The rice cakes were exceptional, very tasty. We had broiled black cod with wasabi aioli on top and some shredded Armenian cucumber, to cool things off a bit. Nice Friday meal.

These are great and
more impressive than
the effort to cook
them. U served them
with a
cumin-cauliflower
soup and they worked
nicely. I strongly
recommend using
"Italian style" or
otherwise spiced
breadcrumbs over
white bread.
Delicious and simple
go-to recipe!

Enjoyed these a lot, but they could use a little more flair. ...
I used 1/2 c flour instead of the breadcrumbs The result was a little bland (probably excellent paired with a spicy main, maybe hchili-rubbed baked fish), but EXCELLENT topped with hot chili sauce and a smigin of mayo. Next time, I plan to try doubling or maybe tripling the veggies (maybe adding roasted or sauteed bell peppers and a little summer squash) and a little bit of sharp white cheddar, grated.

I can't say I made this recipe exactly. I
used the left overs from another recipe
that I had made with summer squash and
onions. I just added the bread crumbs and
eggs. They came out perfect with a crispy
crust and creamy on the inside. A great
use for left over rice.

These were easy and tasted great. I made some changes...used chinese take-out rice(leftovers), instead of the carrots I used roasted red peppers and I also added some grated parmesan cheese. My 2 year old cleaned his plate!. Will be making these again.